This old-fashioned rice pudding has been a small, comforting ritual in my family for as long as I can remember. I first learned to make it from my grandmother on a rainy afternoon when I was ten; she taught me to watch the pot and listen for the gentle whisper of a simmer. The result was always the same: a soft, creamy pudding with delicate grains of rice suspended in a rich, milky custard. It is not fussy, but it rewards patience. The texture is slightly thick like yogurt, not gluey, and the sweetness is balanced enough to let the dairy and rice shine.

I came back to this recipe during a week when I wanted something nostalgic but simple to prepare after a long day. With only a handful of pantry staples—whole milk, white rice, sugar, salt, and vanilla—it elevates into a dessert that feels like a warm hug. The slow, low simmer lets the starches in the rice release naturally, thickening the mixture while preventing the rice from breaking down. The last splash of cold milk stirred in before serving brightens the flavor and softens the texture, making each spoonful perfectly indulgent.

Ingredients

• Whole milk: 6 cups, divided. Use a full-fat whole milk such as Horizon Organic or any local dairy for the creamiest texture. Whole milk provides richness and prevents the pudding from drying out as it cools.
• Granulated sugar: 1/2 cup. Regular white sugar brings clean sweetness; you can reduce slightly for a less sweet finish or swap for light brown sugar for a deeper caramel note.
• Salt: 1/2 teaspoon. A small amount of salt enhances the dairy and rounds the flavors; kosher or table salt both work—measure by volume as listed.
• Long-grain white rice: 1/2 cup heaping. Use standard long-grain white rice (not instant, not risotto rice). Long-grain rice keeps a nice individual grain texture while releasing enough starch to thicken the mixture.
• Vanilla extract: 2 teaspoons. Pure vanilla extract is preferred for its clean, aromatic flavor; paste or bean seeds can be used for extra flecks and fragrance.
• Ground cinnamon (optional): For sprinkling on top before serving. Freshly ground cinnamon brightens the flavor and gives a nostalgic touch.

Instructions

Combine milk, sugar, and salt: In a large heavy-bottomed saucepan, pour in 5 1/2 cups of the whole milk, add 1/2 cup granulated sugar and 1/2 teaspoon salt. Heat over medium-high until the milk comes to a gentle boil. Watch carefully because milk can foam up; when you see the first tiny bubbles at the edge, reduce heat immediately. Add rice and reduce to simmer: Stir in the 1/2 cup heaping long-grain white rice, then lower the heat to maintain a gentle simmer. The liquid should be moving softly, not a rolling boil. This gentle heat allows starch to release slowly, which prevents the texture from becoming gluey. Cook, stirring occasionally: Cook for 50 to 60 minutes, stirring occasionally with a wooden spoon to prevent sticking on the bottom. Keep the heat low enough that the mixture bubbles softly. You are aiming for a thickness similar to plain yogurt; rice should be tender but intact. If the mixture looks too thick before the rice is tender, stir in a tablespoon or two of extra milk and continue cooking a few minutes. Finish with vanilla and cool: Once the rice is tender and the pudding has thickened, remove the pan from the heat and stir in 2 teaspoons of vanilla extract. Let the pudding cool at room temperature until warm, then transfer to the refrigerator to chill. For serving, stir in the remaining 1/2 cup of cold whole milk to loosen the texture and add a silky finish.

Storage Tips

To store, cool the pudding to room temperature and transfer it to airtight containers. Refrigerate up to 4 days; when chilled fully, the texture firms—loosen with a splash of cold milk and a quick stir before serving. For longer storage, portion into freezer-safe ramekins and freeze for up to 3 months. Thaw overnight in the refrigerator and stir in a tablespoon or two of milk to refresh the texture. Avoid storing at room temperature for more than two hours because of the dairy content.

Ingredient Substitutions

For a lighter version, swap half the whole milk for 2% milk or use a 50/50 mix with evaporated milk for extra creaminess without more volume. For dairy-free preparation, substitute unsweetened full-fat coconut milk and be aware the finished flavor will lean tropical. Use short-grain rice for a creamier, more cohesive result; jasmine will give fragrance but can become softer. If you prefer less sugar, reduce the sugar to 1/3 cup or use a sugar substitute rated cup-for-cup.

Serving Suggestions

Serve warm with a dusting of ground cinnamon and a drizzle of honey or a few toasted nuts for crunch. For a fresher note, top with sliced fresh fruit such as peeled peaches or berries. In colder months, a spoonful of warmed spiced jam or apple compote pairs beautifully. If serving for brunch, set out bowls of toppings—cinnamon, nutmeg, toasted almonds, and fruit—for a DIY station that guests love.

Cultural Background

Rice pudding exists in many culinary traditions, from the Spanish arroz con leche to Indian kheer. The version here is an American homestyle adaptation—simple, milky, and subtly sweet—reflecting the resourceful, pantry-based desserts common in households before refrigeration was widespread. Each region adds its own touch: cinnamon in Spain, cardamom in South Asia, or zests and creams in Northern Europe.

Seasonal Adaptations

Change the toppings with the seasons: summer benefits from fresh berries and a mint garnish; fall welcomes chopped baked apple and a pinch of nutmeg; winter calls for spiced pear or orange zest and toasted pecans. The base pudding is neutral enough that subtle swaps in spice or fruit turn it into a seasonally appropriate treat without changing the core cooking method.

Meal Prep Tips

Make a double batch and portion into 8 individual jars for grab-and-go breakfasts or snacks. Label with the date and keep chilled; add fresh milk and toppings when ready to eat. Reheat a single jar in the microwave for 30 to 60 seconds, stirring halfway through, or warm gently on the stovetop with a splash of milk to restore creaminess.

The simplicity of this old-fashioned pudding is its charm: a small number of ingredients combined with a little patience yields something deeply comforting. I hope this version becomes one of the recipes you reach for on quiet evenings or when you want to share a little nostalgia with friends and family.